POBLANO PEPPERS WITH FISH AND AVOCADO SAUCE ENJOY DAN:

POBLANO PEPPERS STUFFED WITH FISH WITH AVOCADO SAUCE

                                                                                 By CHEF DAN:

Makes 4

INGREDIENTS:

4 poblano peppers

4 fillets of tilapia

1 tablespoon olive oil

3/4-cup couscous

 1-cup Pico de Gallo (recipe to follow)

1/3-cup  EACH cream cheese, and pepper jack cheese

1/2-teaspoon EACH smoky paprika, cumin, chili powder, and cayenne pepper

 Avocado sauce (recipe to follow)

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.  Roast poblano pepper over open gas flame or on the bbq.

2.  When blackened and blistered, place in a plastic bag.

3.  When cool peel off the skin with a paring knife, do not run under water, and leave stems attached.

4.   In a skillet over medium-high heat add oil and when hot.

5.  Add  tilapia, couscous, Pico de Gallo, and 1 cup of water, bake 15 minutes,

6.  Flake tilapia and combine with couscous and Pico de Gallo.

7.  In a bowl combine couscous  mixture with cheeses, and spices.

8.  Cut each chili down one side and remove the seeds.

9.  Stuff each pepper with couscous, cheese mixture and place on a baking sheet and bake for 8-10 minutes.

10.              Top with avocado sauce, and cilantro.

PICO de GALLO:   (makes 2 cups)

1-1/2-cups seeded diced tomatoes, 1/4-cup diced onion, 1 diced jalapeño, 2 minced garlic cloves, and 1/4-cup lime juice, 2 tablespoons cilantro, chopped plus extra for garnish, salt and pepper.

AVACADO SAUCE:

1 ripe avocado, 1/2-cup reduced fat yogurt, 2 tablespoon lime juice, salt and pepper.   ENJOY DAN_    BON-APPETITE!!